A Lil' Chicken on Sunday

oldred

Newbie

Original poster

Jun 8, 2011

15

10

Milwaukee, WI

• Jun 12, 2011

• #1

I  used some Zatarain's creole seasoning on both the whole chicken and the drums.  This time I opted to inject the chicken, although sparingly, with a mix of chicken stock, Frank's Sweet Heat BBQ sauce, Zatarain's, and a little bit of butter.  The bird was then brush with olive oil and then rubbed with the Zatarains.  Both drums and whole chicken were brushed with the Sweet Baby Ray's about 5-10 minutes prior to taking them off the grill. 

Before:

 

Halfway:

Final Products:

And...

 

Best of all, my wife loved the bird! No emergency pizza tonight...haha

I plan on playing around more with flavor and technique using the beer can platform.  Drums are easy now with the drumstick holder.  They're awesome tasting too.

 

realtorterry

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

2,859

79

Bullhead City, AZ

• Jun 12, 2011

• #2

Looks awesome! Did you have anything in those peppers?

 

oldred

Newbie

Original poster

Thread starter

Jun 8, 2011

15

10

Milwaukee, WI

• Jun 12, 2011

• #3

realtorterry said:

Looks awesome! Did you have anything in those peppers?

Click to expand...

Yes Sir, some diced cheddar cheese and a little sprinkle of rub.  They were sweet pepper, not jalapeno's, which would've been much nicer.  They tasted good, which is why they dissapeared from the photos, but would've been better with cream cheese or stuffed with cheese and bacon.

 

adiochiro3

Master of the Pit

OTBS Member

Apr 19, 2010

2,088

42

Bay Area, CA

• Jun 12, 2011

• #4

Looks great!  Congrats!  Nice chicken leg rack, too!  I'm thinking that might come in handy around here. 

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Jun 12, 2011

• #5

Looks great, I need to get one of them leg racks. 

 

oldred

Newbie

Original poster

Thread starter

Jun 8, 2011

15

10

Milwaukee, WI

• Jun 12, 2011

• #6

The leg wrack is the boss, an impulse purchase at Lowes.  I love it over the coals with a foil pan filled with the beer de jour underneath to maintain some moisture.  For drums, I peel back the skin, rub lightly with whatever, full the skin back over the meat and rub again.  After that it's just low -n- slow over the beer for deliciousness.  In this case I hit them with sauce just before they were done, which is more eyeball than temp.  If you have kids, there's no better way than Q'ed drums to get them excited about what's cooking!

 

mossymo

Master of the Pit

OTBS Member

SMF Premier Member

May 30, 2007

4,989

1,799

Glenburn, North Dakota

• Jun 12, 2011

• #7

Very nice and looks great, you done well OldRed!

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Jun 13, 2011

• #8

Everything looks delicious! Like the leg rack too!   

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Jun 13, 2011

• #9

Looks very good Red

Nice job

 

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Jun 14, 2011

• #10

adiochiro3 said:

Looks great!  Congrats!  Nice chicken leg rack, too!  I'm thinking that might come in handy around here. 

Click to expand...

I agree i will have to get me one, good idea .a great bird and Qview

 

oldred

Newbie

Original poster

Thread starter

Jun 8, 2011

15

10

Milwaukee, WI

• Jun 14, 2011

• #11

africanmeat said:

I agree i will have to get me one, good idea .a great bird and Qview

Click to expand...

It's a great purchase.  I like drums a LOT.  Used mine twice and it makes cooking them much easier.  In fact, I'm strongly considering buying two more for mass drum production.

 

ugaboz

Smoking Fanatic

Jan 1, 2010

518

10

Blue Springs MO

• Jun 14, 2011

• #12

nice

 

ugaboz

Smoking Fanatic

Jan 1, 2010

518

10

Blue Springs MO

• Jun 14, 2011

• #13

so lowes has the the leg wrack

 

OldRed said:

The leg wrack is the boss, an impulse purchase at Lowes.  I love it over the coals with a foil pan filled with the beer de jour underneath to maintain some moisture.  For drums, I peel back the skin, rub lightly with whatever, full the skin back over the meat and rub again.  After that it's just low -n- slow over the beer for deliciousness.  In this case I hit them with sauce just before they were done, which is more eyeball than temp.  If you have kids, there's no better way than Q'ed drums to get them excited about what's cooking!

Click to expand...